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Syarif, Winerlis
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Economics, Econometrics & Finance

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HUBUNGAN PENGETAHUAN MENGENAI MAKANAN CEPAT SAJI (FAST FOOD) DENGAN PERILAKU KONSUMSI MAKANAN CEPAT SAJI (FAST FOOD) PADA SISWA SEKOLAH MENENGAH ATAS PEMBANGUNAN LABORATORIUM UNIVERSITAS NEGERI PADANG TRIYANTI, VIVI; Syarif, Winerlis; Chair, Ira Meirina
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The purpose of this study was to analyze the relationship between knowledge about fast food with fast food consumption behavior in high school students/SMA Pembangunan Laboratorium UNP . This research is a descriptive correlational nature . The population in this research was 685 people are students of class X , XI , and XII in SMA Pembangunan Laboratorium UNP . Based on the survey results revealed that students' knowledge about fast food achievement levels obtained by 59 % of respondents with a lower category . Student behavior in consuming fast food achievement levels obtained by 81 % of respondents with a high category . The magnitude of the correlation coefficient variable ( X ) and variable ( Y ) is 0.615 with the interpretation that the two variables are strongly correlated . The results showed that there is a positive and significant relationship between knowledge of fast food with fast food consumption behavior in SMA Pembangunan Laboratorium UNP. Keywords: knowledge, consumption behavior, fast food.
PENGARUH SUBSTITUSI TEPUNG LABU KUNING (Cucurbita moschata) TERHADAP KUALITAS BOLU KUKUS ANGGRAINI, MELISA; Syarif, Winerlis; Holinesti, Rahmi
Journal of Home Economics and Tourism Vol 5, No 1 (2014): Periode Maret 2014
Publisher : Faculty of Tourism and Hospitality - Universitas Negeri Padang

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Abstract

The kind of the reseach was experimental using complete random design with one factor which the amount of pumpkin flour with composition  0%; 15%; 25%; and 35%. The hypothesis showed that there was an effect to the substution of flour pumpkin to the steam cake quality. Substitution of 0% showed volume are very chapped, round shape, very neat, not yellow color, texture is very soft, very fine porous, not flavour pumpkin, sweet and not feel pumpkin, as well as the level of very like. Substitution of 15% showed volume are chapped, slightly rounded, neat, slightly yellow color, soft texture, fine porous, slightly flavour pumpkin, sweet, slightly feel pumpkin, and as wellas the level of like. Substitution of 25% showed volume are rather chap, slightly rounded, slightnly neat, yellow color, texture is rather soft, slightly porous smooth, very flavor pumpkin, sweet, feels pumpkin, and the level of preference. Substitution of 35% showe volume are rather chap, slightly rounded, neat, very yellow color, slightly soft, less porous smooth, very flavorful pumpkin, very sweet, very feels pumpkin and the level of preference rather like. The description above shows the showed the better is substitution 15% .Keywords: substitution, pumpkin flour, steam cake, oganoleptic
Co-Authors ANGGRAINI, MELISA Ira Meirina Chair Rahmi Holinesti Vivi Triyanti